Another delicious recipe that Jordan rated 5 Stars!
Shredded French Dip
1 3-lb. boneless beef roast
1 10.5 oz can condensed French onion soup, undiluted
1 10.5 oz can condensed beef consomme, undiluted
1 10.5 oz can beef broth, undiluted
1 tsp. beef bouillon granules
Mushrooms, sliced (optional)
Onions, sliced (optional)
8 - 10 French or Italian rolls, split
Gruyere cheese, sliced (optional)
Trim fat from meat. Place the roast in a crockpot. Combine soups and bouillon granules; pour over roast. Add mushrooms and onions, if desired. Cover and cook on low heat for 6 - 8 hours or until meat is tender. Remove meat and shred with two forks. Serve on rolls, with gruyere cheese if desired. Skim fat from juices, strain, and serve as a dipping sauce.
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